Description
This Belgian-style stout has big roast flavors reminiscent of chocolate and coffee layered on top of the slightly tart dark fruits that Belgian yeasts can produce in spades. In short, it's delicious.

INGREDIENTS / HL (1 hectolitre = 100 litres)

MALT

Château Pilsen 2RS

19.2 kg / hl

Château Cara Gold®

1.5 kg / hl

Château Chocolat

2.5 kg / hl

Château Black

0.5 kg / hl

Château Special B®

0.3 kg / hl

HOPS

Saaz (T90)

520 g / hl

YEAST

Safbrew S-33

70 g / hl

Mashing temperature

Step1: Mashing
-Mash in 80 liters of water at 62oC, adjust the pH of the mash to 5.4 during 1 hour and 10 minutes-Raise the temperature to 72oC and rest for 10 minutes-Raise the temperature to 78oC, rest for 2 minutes

Step 2: Boiling
Duration: 70 minutesAdd 420g of Saaz hop at the beginning of boilingAdd 100g of Saaz hop 10 minutes before the end of boiling

Step 3: Cooling down to 24oC

Step 4: Fermentation
at 25oC (6-7days)

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
For further information & service please contact: info@castlemalting.com
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